Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw

Simple, freshly made deli-style tangy coleslaw with shredded green and red cabbage, carrots, mayonnaise, dijon mustard, apple cider vinegar and served with rib pork chop grilled to perfection and glazed with a sweet and spicy tamarind habanero glaze, providing that crunchy, cool and spicy combination you crave for a delicious grilled pork chops dinner.

Table of Contents

Jump to:

• Hot & Tender / Cool & Crunchy
• Homemade Tamarind Habanero Glaze
• Fresh, Delicious Deli-Style Coleslaw
• Ingredients with Steps
• Pork Chop Cuts
• Instructions with Pictures
• Substitutions
• Make Tamarind Paste
• Variations
• Equipment
• Storage
• Cooking Tip
• Frequently Asked Questions
• Red Meat Recipes
• Quick and Easy Recipes
• 📖 Recipe
• Have a Comment or Question?

Hot & Tender / Cool & Crunchy

Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw is an exciting dish that brings together bold flavors and delightful textures. Picture tender rib pork chops grilled to perfection, their smoky essence enhanced by a sweet and spicy tamarind habanero glaze.

This glaze achieves a perfect balance of sweetness and heat, tantalizing your taste buds with every bite. Coupled with a simple, freshly-made deli-style tangy coleslaw made with shredded green and red cabbage, crisp carrots, creamy mayonnaise, zesty Dijon mustard, and apple cider vinegar, this dish offers a refreshing crunch that complements the spiciness of the pork chops.

The pairing of cool, crunchy coleslaw and succulent, spicy pork chops creates an irresistible culinary experience that satisfies all your cravings.

Homemade Tamarind Habanero Glaze

The homemade tamarind habanero glaze is a delightful blend of sweet, tangy, and spicy flavors. This easy-to-make sauce combines the natural sweetness of honey with the bold kick of habanero peppers, balanced by the tanginess of tamarind and the savory depth of soy sauce.

A touch of garlic adds an aromatic richness that ties all the flavors together, creating a complex and well-balanced glaze. This versatile glaze is perfect for summer barbecues or any time of the year, and it elevates grilled meats and vegetables, making every dinner an unforgettable culinary adventure.

Fresh, Delicious Deli-Style Coleslaw

Imagine a coleslaw that exceeds your expectations, a far cry from the soggy, bland store-bought versions. This fresh, delicious, deli-style coleslaw bursts with vibrant flavors and textures, making it a standout side dish for any dinner. The creamy, tangy sauce, made with mayonnaise, Dijon mustard, and apple cider vinegar, perfectly coats the crunchy, freshly shredded green and red cabbage and crisp carrots.

It's quick and easy to prepare at home with simple ingredients, delivering a refreshing, crunchy bite that perfectly complements any main dish. Once you try this recipe, you'll never go back to store-bought coleslaw. It's the best coleslaw you'll ever make, adding a delightful, cooling contrast to your meals and leaving you craving more.

More Globally-Inspired TastyRecipes

• Shrimp and Pork Belly Pad Thai - Spring Roll Style
• Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables
• Hot Honey Lemon Chicken Skewers with Asparagus
• Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli

Ingredients with Steps

To prepare this deli-style coleslaw dish, start by making the coleslaw. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, parsley, salt, and pepper in a mixing bowl. Then, add the tri-color slaw and toss to coat thoroughly. Refrigerate for at least 15 minutes to allow the flavors to meld.

For the tamarind habanero glaze, combine tamarind paste, honey, chopped habanero peppers, soy sauce, minced garlic, and water in a saucepan. Bring the mixture to a boil, then let it simmer for 10 minutes until it thickens.

Next, season the rib pork chops with salt and pepper. Heat olive oil in a grill pan and cook the chops on each side for 4-5 minutes until they reach 145 degrees Fahrenheit and are nicely browned. At the last minute of cooking, brush the chops with the glaze to caramelize them. To serve, place the coleslaw in the center of the plate, spoon some glaze over it, and top it with the tamarind pork chop. Enjoy!

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Ingredients

• Mayonnaise - A thick, creamy dressing made from emulsifying egg yolks, oil, and an acid, typically lemon juice or vinegar. It's commonly used in salads, sandwiches, and as a base for other sauces.
• Apple Cider Vinegar - A type of vinegar made from fermented apple juice, known for its tangy flavor and health benefits. It's often used in salad dressings, marinades, and pickling.
• Dijon Mustard - A type of mustard that originated in Dijon, France. It's made from brown or black mustard seeds and white wine, giving it a smooth texture and a tangy, slightly spicy flavor.
• Slaw - Short for coleslaw, a salad consisting primarily of finely shredded raw cabbage that is dressed most commonly with a vinaigrette or mayonnaise-based dressing. In this recipe, it refers to just the shredded vegetables.
• Tamarind Paste - A thick, dark paste made from the fruit of the tamarind tree. It has a sweet and tangy flavor and is used in various cuisines around the world. Learn more.
• Habanero Peppers - Small, very hot chili peppers that are often used to add intense heat and fruity flavor to dishes.
• Soy Sauce - A dark, salty liquid made from fermented soybeans and wheat, commonly used in Asian cooking to add umami and saltiness to dishes.
• Minced Garlic: - Finely chopped garlic cloves are used to add a pungent, savory flavor to dishes.
• Olive Oil - A liquid fat obtained from olives, commonly used in cooking, frying, and as a dressing for salads. These can be substituted with other neutral flavoring vegetable oils.

Equipment

• Grill Pan - A frying pan with raised ridges on the cooking surface, used to grill foods indoors, giving them a charred appearance and flavor similar to outdoor grilling.

Technique

• Caramelize - The process of cooking sugar until it turns brown and develops a rich, complex flavor. In the context of glazing, it refers to the sugars in the glaze browning and creating a flavorful crust on the food.

Pork Chop Cuts

Pork chops come in various cuts, each offering distinct flavors and textures. Each cut offers a unique culinary experience, but the rib pork chop, especially frenched, combines visual appeal with a juicy, succulent bite that’s hard to beat.

• The rib pork chop, especially when frenched, stands out with its elegant presentation and tender, flavorful meat, thanks to the marbling and bone that imparts a rich taste.
• In contrast, the loin chop, cut from the back of the pig, is leaner and milder in flavor, often resembling a T-bone steak with both loin and tenderloin sections.
• The shoulder chop, cut from the shoulder area, is fattier and tougher but rich in flavor, making it ideal for braising or slow cooking.
• The boneless chop, cut from the loin, is convenient and easy to cook, though it can dry out quickly if overcooked.

See the grilled glazed pork chop recipe card for quantities below.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Make the Coleslaw

Make the Sauce

Prep the Pork Chops

Grill the Pork Chops

Substitutions

Dairy-Free

• Is Mayonaisse Considred Dairy? - This grilled pork chop with coleslaw recipe is dairy-free, as mayonnaise does not contain any cow milk or byproducts, compared to the contrary belief that mayonnaise is a dairy product.

Gluten-Free

• Yay! This recipe is also gluten-free.

Vegetarian

• Rib Pork Chop - For making vegan pork chops from seitan as a substitute for the pork chops in this recipe, check out these two vegan websites: Seitan Society: Vegan Pork Chops | Washed Flour Seitan and 86 Meats: Vegan Pork Chops.

Convenience

• Tamarind Paste - If you are having difficulty getting this paste at your local stores, buy tamarind paste online; you can use the tamarind block, a block of tamarind pressed together in a square shape.  
  • You might find this at your local Asian market that sells southeastern Asian ingredients.  
  • Do not use tamarind that is sold in the pod; they tend to be sweeter and will affect the taste profile of the sauce.
  • Substitute tamarind paste with pomegranate molasses for a similar profile of sourness.
• Honey - Use brown sugar.

Make Tamarind Paste

I could not find the tamarind paste in the jar this time, So I made it from scratch using tamarind pulp. I learned this from Hot Thai Kitchen.

• Use a tamarind block, soak it in hot water in a small bowl just enough to cover it for about 30 minutes, then mash to combine with the water.  
• Add and strain in a sieve by pressing it through to leave behind the seeds and fibers, yielding a smooth, tangy paste.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Delicious Sauce Various Uses - You can use this sauce for short ribs, chicken wings, or chicken breast.
• Lamb - Try this with lamb. Learn more on how to prepare lamb chops.

Equipment

• Whisk - Used to mix the coleslaw dressing ingredients.
• Mixing Bowls - Used for the dressing.  For this recipe, I used the Pyrex Glass Mixing Bowls.
• Saucepan - Used to reduce the tamarind habanero glaze. Try the 1-Quart All-Clad D3 3-Ply Stainless Steel Sauce Pan.
• Grill Pan - Used to grill the pork chops.  I used the Lodge Cast Iron Quare Grill Pan.  You can also use the grill set to medium-high heat. Brush the grill grates and carefully rub oil onto a clean, inflammable rag. Grease the grates before placing them on the grill.
• Brush - Used to brush the glaze onto the pork chop, like the OXO Good Grips Silicone.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, place the pork chops in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container, along with the coleslaw and remaining sauce. The meal will last up to four days.
• Freezer - Follow the refrigeration process mentioned above.  Then, place the pork chops in the freezer in a labeled, airtight container.   You can also freeze the sauce, not the coleslaw.

For meal prep, I usually store them in Freshware Meal Prep Containers. I typically store the hot and cold food separately, but for the life of me, I'm not sure why I stored it this way for this picture. However, this is still ok; I never reheat food in plastic containers, and I don't care what they say. Plus, the plastic containers last longer.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.  

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.

Frequently Asked Questions

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